In a large skillet, over medium heat, melt butter.
Add in celery and onion.
Season with salt & pepper and stir.
Once celery and onion have begun to soften, add in ground sausage.
Then stir in poultry seasoning, sage and marjoram.
Cook meat until no longer pink (breaking it up into crumbles as it cooks.)
In a separate bowl, whisk together eggs and chicken stock.
Once sausage is fully cooked, take off heat. Then stir in chicken stock mixture.
Pour bags of stuffing into your 4-quart (or larger) slow cooker.
Then pour all of the sausage mixture into your crock pot with the bread stuffing.
Gently stir mixture until combined.
Cover and cook on low for 3-4 hours.
This sausage produces hardly any grease. If you get a lot of grease from your sausage, you'll want to drain the excess after cooking. Depending on the shape of your crock pot, the time may vary. If you have a deep crock pot, I would suggest stirring the mixture once every hour. It should be moist but still fluffy when done.
I am using the cubed bread stuffing here. You can use the regular bagged herbed stuffing that is not cubed or you can use a bagged cornbread stuffing as well.
Also, if you like a more 'wet' stuffing, just add more chicken broth or stock until it reaches your desired consistency.
I tested this recipe using two different types of slow cookers: a casserole slow cooker and a deeper oval slow cooker. Both worked well for this recipe; although, I think the oval slow cooker gives you a bit more room to work with.